Sunday, November 2, 2008

Panna Cotta and Pomegranates

Who can resist the smooth, velvety texture of panna cotta? This dessert is ridiculously simple to make but looks so elegant, especially when served with fruit. Don't you just love how the translucent orbs of pomegranate arils lay against the creamy whiteness of the panna cotta?

Panna Cotta
1 envelope gelatin
3 tbsp. water
1 1/2 cups cream
1 cup milk
1/2 cup sugar
1 tsp. vanilla extract
1/4 tsp. almond extract

1. Sprinkle gelatin over the 3 tbsp of water and let it bloom for a few minutes.
2. Meanwhile, heat cream, milk and sugar over medium flame.
3. Once the cream/milk mixture comes to a boil, turn off flame and add gelatin, stirring gently until it dissolves.
4. Add the extracts.
5. Pour mixture into 6 lightly oiled ramekins and chill until set (about 4-6 hours).
6. Loosen panna cotta gently from mold and serve with fresh fruit or a fruit puree.

Variations: Today, I made a coffee version. I added 2-3 tbsp. of instant coffee granules to the boiling cream. Lovely. Be forewarned though, this dessert is deceptive. One cup of cream weighs in at 800 calories! (Sorry to be a party-pooper...)

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